Instead of eating to live, more and more people are seemingly living to eat. Food is not only a need, but also a want. People do not eat only when they are hungry, they eat for a lot of non hunger related reasons. People even go out of their way and really spend on their favorites such as hotdogs, fries, burgers, doughnuts and pizza.
Pizza is actually a form of bread. It is baked in a very hot stone oven and has toppings of tomato sauce, grated cheese and the toppings of your choice. Pizzerias abound with many types of presentations on the menu. But, if you ask die hard pizza lovers, they would tell you to try an authentic neapolitan pizza.
Pizza is basically, bread. It started as peasant food in Italy. There are many different flavors in the market today. There are those that are stacked with more than one kind of cheese. There are those flowing to the edge with ground meat. Others are topped with fresh pineapples. Various toppings can even include salami, anchovies, and seafood.
Here is a recipe on how to make your own version. Go on and gather all the necessary materials and start working. With patience and perseverance, you will also be able to produce a pizza that tastes like it was especially flown in from Italy.
The dough is the most crucial ingredient in a Neapolitan pizza. Its success depends on this. The dough can either make it, or break it. Following old Italian recipes, you will have to mix salt and water. After the salt has totally dissolved, you will now add a portion of a kilo of flour to the mixture. Afterward, add the yeast in the watery concoction. Add the remaining flour bit by bit until everything has been added and the dough is ripe for kneading.
Kneading the dough to make an authentic dish will not require you to use rolling pins. Instead, you will have to patiently work on it using only two fingers on each hand. Knead for at least ten minutes, then cover it with a damp cloth and let it sit for two hours. After the time is up, you will have to divide the dough into smaller balls and let it rest for another six hours without refrigeration. Once the dough is finally ready, stretch it out to a round shape still by hand.
To make the sauce, process tomatoes, olive oil and basil under a processor. You can season it with salt and pepper. Then, ladle the sauce out evenly on the dough, leaving a one inch border around. Sprinkle with mozzarella cheese and more basil.
You can cook it by using a pizza stone that has been preheated at the highest degree of heat. In true Italian fashion, put it in the oven in at least ninety second at a temperature of almost four hundred and fifty degrees Celsius. You can now remove it from the oven or wait until the crust has turned into brown.
If you have not gotten it right the first time, do not give up. Even expert makers have difficulty with the Neapolitan variety. But, if you really need to serve a good meal right away, you can place an order at quality pizzerias that are found in Toronto, ON.
Pizza is actually a form of bread. It is baked in a very hot stone oven and has toppings of tomato sauce, grated cheese and the toppings of your choice. Pizzerias abound with many types of presentations on the menu. But, if you ask die hard pizza lovers, they would tell you to try an authentic neapolitan pizza.
Pizza is basically, bread. It started as peasant food in Italy. There are many different flavors in the market today. There are those that are stacked with more than one kind of cheese. There are those flowing to the edge with ground meat. Others are topped with fresh pineapples. Various toppings can even include salami, anchovies, and seafood.
Here is a recipe on how to make your own version. Go on and gather all the necessary materials and start working. With patience and perseverance, you will also be able to produce a pizza that tastes like it was especially flown in from Italy.
The dough is the most crucial ingredient in a Neapolitan pizza. Its success depends on this. The dough can either make it, or break it. Following old Italian recipes, you will have to mix salt and water. After the salt has totally dissolved, you will now add a portion of a kilo of flour to the mixture. Afterward, add the yeast in the watery concoction. Add the remaining flour bit by bit until everything has been added and the dough is ripe for kneading.
Kneading the dough to make an authentic dish will not require you to use rolling pins. Instead, you will have to patiently work on it using only two fingers on each hand. Knead for at least ten minutes, then cover it with a damp cloth and let it sit for two hours. After the time is up, you will have to divide the dough into smaller balls and let it rest for another six hours without refrigeration. Once the dough is finally ready, stretch it out to a round shape still by hand.
To make the sauce, process tomatoes, olive oil and basil under a processor. You can season it with salt and pepper. Then, ladle the sauce out evenly on the dough, leaving a one inch border around. Sprinkle with mozzarella cheese and more basil.
You can cook it by using a pizza stone that has been preheated at the highest degree of heat. In true Italian fashion, put it in the oven in at least ninety second at a temperature of almost four hundred and fifty degrees Celsius. You can now remove it from the oven or wait until the crust has turned into brown.
If you have not gotten it right the first time, do not give up. Even expert makers have difficulty with the Neapolitan variety. But, if you really need to serve a good meal right away, you can place an order at quality pizzerias that are found in Toronto, ON.
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